We don’t like chili—at all.* If you’ve invited us to a chili cook-off, we didn’t come. We probably had a great excuse and that excuse was probably totally valid, but we were really truly grateful for whatever that excuse may have been.
We like this chili—a lot—and both admit that chili might not be quite as horrific as we once thought.
*Actually, I had fantastic chili at a friend’s house in 8th grade, but between that chili and this chili, I’ve been totally chili-phobic.
(Adapted from Everyday with Rachael Ray)
1 lb. boneless skinless chicken breasts (or chicken tenders), cut into ½-inch chunks
4 tsp chili powder
2 apples, peeled and cubed
1 onion, chopped
3 tbsp unsalted butter
¼ cup brown rice flour
2 cups chicken broth
¾ cup skim milk
2 cans of white beans, rinsed
2 cups shredded Monterey jack cheese
1. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat.
2. Add chicken and chili powder. Cook, stirring frequently, for 5 minutes.
3. Transfer the chili-ed chicken to a bowl and add a little more olive oil to the Dutch oven (about 1 tbsp), if needed.
4. Add onion to the Dutch oven and cook, stirring often, 3-4 minutes (until starting to turn translucent).
5. Add apples and cook for another 2 minutes
6. Transfer the apples and onions to the bowl with the chicken.
7. Turn the temperature down to medium-low and add the butter to the Dutch oven.
8. Once the butter is melted, add the flour and whisk for 1 minute.
9. Add chicken broth and milk. Whisk for about 3 minutes, until thickened.
10. Add the chicken, apples, onion and beans. Stir and bring to a simmer.
11. Add cheese. Stir until combined. Serve.